Works by 郝剑刚

Results: 9

不同极限 pH 值牛肉品质差异及机制的研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 283, doi. 10.7506/spkx1002-6630-20181109-109

By:

王晶;
罗欣;
朱立贤;
李航;
郝剑刚;
张一敏

Publication type:

Article

牛羊肉冰温保鲜技术研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 314, doi. 10.7506/spkx1002-6630-20180123-313

By:

陈雪;
罗欣;
朱立贤;
董鹏程;
韩明山;
郝剑刚;
张一敏

Publication type:

Article

生鲜牛肉中的腐败微生物概述.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 289, doi. 10.7506/spkx1002-6630-201813043

By:

张一敏;
朱立贤;
张万刚;
董鹏程;
郝剑刚;
罗欣

Publication type:

Article

牛肉源假单胞菌的分离鉴定及菌株致腐能力差异比较.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 3, p. 115, doi. 10.13982/j.mfst.1673-9078.2022.3.0523

By:

张若煜;
罗欣;
朱立贤;
刘昀阁;
陈雪;
郝剑刚;
黄鑫;
张-敏

Publication type:

Article

生鲜红肉发色特性及其调控机制的研究进展.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 8, p. 336, doi. 10.7506/spkx1002-6630-20241018-112

By:

徐一焜;
张文燕;
张一敏;
梁荣蓉;
罗欣;
郝剑刚;
杨啸吟

Publication type:

Article

宰后肌肉能量代谢相关信号通路对肉嫩度的影响及机制研究进展.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 310, doi. 10.7506/spkx1002-6630-20240423-208

By:

安宇凡;
毛衍伟;
杨啸吟;
朱立贤;
李继强;
郝剑刚;
谷月;
成海建;
张一敏

Publication type:

Article

光谱学技术应用于肉类腐败检测的研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 15, p. 351, doi. 10.7506/spkx1002-6630-20220704-025

By:

刘庆森;
罗欣;
董鹏程;
郝剑刚;
毛衍伟;
成海建;
张-敏

Publication type:

Article

不同冰温条件对长期贮藏牛肉品质和货架期的影响研究.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2019, v. 35, n. 23, p. 305, doi. 10.11975/j.issn.1002-6819.2019.23.037

By:

陈雪;
罗欣;
梁荣蓉;
杨啸吟;
董鹏程;
朱立贤;
毛衍伟;
韩明山;
郝剑刚;
张一敏

Publication type:

Article

日粮中添加白藜芦醇对不同部位牛肉抗氧化性能的影响.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 16, p. 68, doi. 10.13995/j.cnki.11-1802/ts.035804

By:

崔莹;
李继强;
罗欣;
朱立贤;
杨啸吟;
郝剑刚;
张一敏;
梁荣蓉

Publication type:

Article